This Olive Garden Instant Pot Chicken Gnocchi Soup recipe is can be made in 30 minutes, and the flavour is simply outstanding. With chicken, stock, vegetables and spices combined to perfection – this is one soup recipe that is a perfect restaurant copycat.
I truly love this gnocchi soup recipe, and I hope you enjoy as well!
Instant Pot Chicken Gnocchi Soup
When I first got my Instant Pot, the possibilities on what those first uses would be, were endless. Friends that have had this small appliance for months already, were throwing suggestions at me left, right, and centre.
I couldn’t wait and dive into making recipes with my new pressure cooker. While there were many choices, I was craving soup a ton.
Right away I started making meals and sides as per their suggestions, and I think I probably used it a good dozen times in that first week alone. Needless to say it wasn’t one of those kitchen items that seemed nice in theory, but wasn’t ever used.
All winter long I have been making homemade soups to warm the body, mind and soul on chilly days. I was excited to take my recipes and start making them in the Instant Pot, which is what I did with creamy chicken gnocchi soup – the first soup I made in my new Instant Pot.
And let me tell you, it set the bar high my friends. Very high.
The idea for Instant Pot Chicken Gnocchi Soup sparked from my favourite soup served at Olive Garden. I love it when it’s possible to re-create a restaurant favourite from the comforts of home, and it tastes just as good. Maybe even better!
I really had no idea how easy it was to make this soup, which I’ve enjoyed for so long. It’s beyond delicious.
How do you make chicken gnocchi soup?
Aside from the time the Instant Pot takes to get going, the total cook time is about 10-15 minutes. You use the pressure cooker to saute the chicken and vegetables, to bring the stock to a boil, and to cook the gnocchi to perfection.
While I had my chicken already cooked, and this was using up the leftovers – you can use the pot to completely cook the chicken as well – you’d do that right off the bat before adding in the initial vegetables {your choice, saute or pressure whole and shred once cooked}.
I love the creamy taste, and easily thought I could devour a couple bowlfuls. Yet keep in mind that it’s hearty and filling – so this is a true meal in itself.
The next day we re-heated this chicken gnocchi soup for lunch leftovers, and it was almost better the next day. This Instant Pot recipe is simple recipe to make, so don’t think it’s reserved for special occasions only.
Enjoy whenever and how often the craving hits – no drive to the restaurant required. I’d have to make quite the drive, but now I can have this yummy Olive Garden Soup anytime I’d like!
For other recipes for the Instant Pot, you simply must try these Pressure Cooker Pork Chops, or Instant Pot Chicken Tortellini Alfredo!
This Olive Garden Instant Pot Chicken Gnocchi Soup recipe is can be made in 30 minutes, and the flavour is simply outstanding. With chicken, stock, vegetables and spices combined to perfection - this is one soup recipe that is a perfect restaurant copycat.
- 2 chicken breasts, raw and diced (or cooked and shredded if it's pre-made)
- pepper, as desired
- 3 tbsp butter
- 3/4 cup celery, chopped
- 3/4 cup sweet onion, chopped
- 2 1/3 cups chicken broth
- 1/2 tsp thyme
- 3 cups half and half
- 1 cup carrots, shredded
- 1 pkg gnocchi
- 1 3/4 cup spinach, chopped but not too small
- 1/2 cup parmesan cheese, grated
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Using an Instant Pot, saute the diced chicken until cooked.
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Add the pepper, thyme, butter, celery and onions. Continue to saute until the onions are translucent then add the chicken broth and shredded carrots.
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Using a microwave, warm up the half and half until lukewarm, and add to the Instant Pot {adding this while fridge-cold might cause it to curdle in the soup}
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Add the gnocchi and mix well, still on saute. Allow to boil until gnocchi is cooked.
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Add the spinach and cheese, and mix until spinach starts to wilt. Turn off the Instant Pot - serve hot and enjoy!
Drew Francis says
How about not ruining the soup. The recipe says 2 tablespoons of black pepper and I think it might need only 1 teaspoon. I am guessing they meant 2 teaspoons but even that might be too much. I love spicy things, but this soup is completely ruined because of the pepper. I did not even put in a full 2 tablespoons
Tammi says
I found this to make a huge batch and I love pepper so it worked well for us. Feel free to add less though! 🙂
Diana says
I only used a dash of pepper-I never like using a lot, and I thought it came out delicious!
Will definitely use this recipe again!
Sarah says
Wayyyyy to much pepper. I also ruined the soup only using one tablespoon. Wish I would have scrolled down to comments. Bummer. 🙁
Tammi says
I see a few don’t like pepper as I do – I’m going to edit the recipe now to reflect. Thank you for commenting with your thoughts!!
Carol M says
Bookmarked! Thanks for the recipe!
Patty says
Recipe never says when to add the thyme…I added it when I realized it (when I added the half and half), but next time would add when pepper is added.
Regardless, soup was a hit and I’ll definitely be making it again!
Tammi says
You were correct! Sorry about that but thank you for letting me know. I’ll update to add that in now. 🙂
Lisa says
When do you use pressure.cooker? I would think after. Broth was added and before cream??
Tammi says
I use it in my recipe to saute only because my chicken was already cooked. Yet if you don’t have pre-cooked chicken, the initial step is to quickly cook it using the pressure cooker. and yes, broth before the warmed cream.